Red Swiss Chard, Butternut Squash and Bacon Mac and Cheese
There’s really nothing like fall flavors. I love the combination of spices, hot foods and rich flavors that fall and winter have to offer. So as I get ready for Thanksgiving, I look for new ways to make some of the classic favorites into new and exciting dishes. Last year, I really enjoyed sage pumpkin pasta, so this year I decided to add a little bit extra to the mix and came up with this delicious Mac and Cheese. I used rigatoni pasta, but you could use whatever shape of pasta you enjoy. The creamy texture of this pasta comes from pureed butternut squash and a small dice of roasted butternut squash adds texture. Rendered bacon and red Swiss chard makes this pasta hearty and luscious with a generous sprinkle of crispy bacon and parmesan cheese on top. It makes for a wonderful side dish to accompany your favorite Thanksgiving protein or a delicious mid-week meal.
Red Swiss Chard, Butternut Squash and Bacon Mac and Cheese
1 large butternut squash, cut in ½ and peeled
1 teaspoon dried sage
3 cloves garlic
1 tablespoon extra virgin olive oil
Black pepper
Salt
2 tablespoons flour
1 teaspoon garlic powder
5 slices bacon, cut into small pieces
½ cup parmesan cheese
1 bunch red Swiss chard, washed and cut into ½ inch pieces
1 box rigatoni, cooked to box directions and drained with ½ cup of pasta water retained
2 ½ cups whole milk
Preheat oven to 400 degrees
Retain ¼ of raw butternut squash and cut into small dice pieces.
Place remaining ¾ of cleaned and peeled butternut squash in tin foil and bake for about 35-45 minutes till very soft and puree with a blender or with a hand blender till smooth.
In a large sautee pan place olive oil and heat over medium. Then place bacon in pan and cook till crispy, about 9-10 minutes, then remove bacon pieces and drain on a paper towel. Add garlic, garlic powder, a pinch of salt and a pinch of black pepper, dried sage and the small diced butternut squash to the bacon grease. Sauté over medium heat for about 8-10 minutes or until the squash is soft, but still holds its shape.
*Be careful not to heat the squash over too high of heat or you’ll run the risk of burning the garlic.
Add red Swiss chard to the pan and cook for 5 minutes till wilted.
In a measuring cup add 2 tablespoons flour to cold milk and whisk together till incorporated.
Add milk to vegetable mixture and simmer over medium till sauce becomes thickened, about 6 minutes.
Add butternut squash puree and mix together thoroughly.
Toss the pasta in with the sauce and vegetable mixture, add ½ the cooked bacon and toss with ¼ cup parmesan cheese. Taste and adjust seasoning to your preference.
Place in a casserole dish and sprinkle the rest of the bacon and remaining ¼ cup parmesan on top. Broil in oven till the cheese is melted and the is bacon warmed, about 5 minutes.
Serve Red Swiss Chard, Butternut Squash and Bacon Mac and Cheese with your favorite protein or as a hot meal on its own.
If you want this dish vegetarian please feel free to omit the bacon in place of it use 2 tablespoons more extra virgin oil oil when cooking the squash.
cheers
-Unrivaledkitch